Careme

Ingredients

• Kroger® Jumbo Raw Shrimp Easy Peel Tail On

  12 ounces $5.00
• Eggplant

  1 medium, about 10 ounces $1.99
• Fresh Roma Tomato

  6 ounces, about 2 medium $1.29
• Jumbo Yellow Onion

  4 ounces, about 1/2 medium $0.99
• Smart Way™ Jasmine Rice

  1/2 cup $3.59
• Diamond Crystal kosher salt flakes

  3 1/2 teaspoons
• Water

  1 1/2 cups
• Neutral cooking oil

  2 tablespoons
• Garlic

  3 cloves
• Fresh ginger

  1 tablespoon grated $3.99
• Black mustard seeds

  1 teaspoon
• Ground coriander

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Ground turmeric

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Light coconut milk

  3/4 cup
• Tamarind concentrate

  1 teaspoon
• Organic Cilantro

  1/4 cup chopped $1.69

Instructions

1. Peel and devein 12 ounces shrimp, leaving the tails on if desired. Pat dry, toss with 1 1/2 teaspoons Diamond Crystal kosher salt flakes, and refrigerate while preparing the curry.

2. Prepare the seasonal vegetables and aromatics:

   • Cut 1 medium eggplant, about 10 ounces, into 3/4-inch cubes.
   • Dice 6 ounces Roma tomatoes.
   • Thinly slice 4 ounces yellow onion.
   • Mince 3 garlic cloves.
   • Grate 1 tablespoon fresh ginger.

   Toss the eggplant with 1 teaspoon Diamond Crystal kosher salt flakes and let it stand for 10 minutes while starting the rice.

3. Rinse 1/2 cup jasmine rice. Combine it in a small saucepan with 1 cup water and 1/4 teaspoon Diamond Crystal kosher salt flakes. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

4. Make the curry spice blend by combining:

   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon ground turmeric
   • 1/8 teaspoon cayenne pepper

   Set the spice blend aside.

5. Pat the salted eggplant dry. Heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat. Add the eggplant in one layer and cook for 6 to 8 minutes, turning occasionally, until browned and nearly tender. Transfer it to a plate.

6. Reduce the heat to medium and add 1 tablespoon neutral cooking oil and 1 teaspoon black mustard seeds to the skillet. Cover briefly and cook for about 30 seconds, until the seeds begin to pop. Add the prepared onion and cook for 3 minutes. Stir in the prepared garlic and ginger and cook for 30 seconds, then stir in the curry spice blend for another 30 seconds.

7. Add the prepared tomatoes and 3/4 teaspoon Diamond Crystal kosher salt flakes. Cook for 3 minutes, stirring and crushing the tomatoes slightly, until they become saucy.

8. Stir in 3/4 cup light coconut milk, 1/2 cup water, and 1 teaspoon tamarind concentrate. Return the browned eggplant to the skillet and simmer uncovered for 4 minutes, until tender and the sauce lightly thickens.

9. Add the seasoned shrimp and simmer gently for 3 to 4 minutes, turning once, until curled and just opaque; pull them at 140°F. Remove the skillet from the heat.

10. Fluff the rice. Divide it between two shallow bowls, spoon the shrimp and eggplant curry alongside or over it, and finish with 1/4 cup chopped cilantro.

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Ingredients

• Simple Truth Organic® Dry Green Lentils

  8 ounces $2.99
• Organic Rainbow Chard

  8 ounces $2.99
• Fresh Roma Tomato

  8 ounces $1.29
• Jumbo Yellow Onions

  4 ounces $0.99
• olive oil

  2 tablespoons
• garlic

  3 cloves
• fresh ginger

  1 tablespoon grated
• salt-free berbere spice blend

  1 1/2 tablespoons
• ground turmeric

  1/4 teaspoon
• Diamond Crystal Salt flakes

  2 3/4 teaspoons
• water

  3 cups
• ground black pepper

  1/4 teaspoon
• lemon juice

  1 tablespoon
• Chateau Ste. Michelle Harvest Select Riesling Washington White Dessert Wine

  750 ml $7.99

Instructions

1. Rinse 8 ounces green lentils under cool water and drain well.

2. Prepare the vegetables and aromatics:

   • Dice 4 ounces yellow onion.
   • Core and dice 8 ounces Roma tomatoes.
   • Mince 3 garlic cloves.
   • Grate 1 tablespoon fresh ginger.
   • Separate the stems and leaves from 8 ounces rainbow chard; thinly slice the stems and roughly chop the leaves.

   Keep the prepared onion, tomatoes, aromatics, chard stems, and chard leaves in separate piles.

3. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the prepared onion and cook for 7 to 8 minutes, stirring occasionally, until soft and lightly golden.

4. Stir the prepared garlic and ginger into the onion with 1 1/2 tablespoons salt-free berbere spice blend. Cook for 1 minute, stirring constantly, until fragrant.

5. Add the prepared tomatoes and cook for 4 minutes, stirring occasionally, until they begin breaking down. Stir in the rinsed lentils, 3 cups water, and 2 teaspoons Diamond Crystal Salt flakes. Bring to a boil, reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally, until the lentils are tender and the stew is thick; add a small splash of water if it becomes dry before the lentils soften.

6. During the final 12 minutes of simmering, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the prepared chard stems and cook for 3 minutes. Add the prepared chard leaves with 1/4 teaspoon ground turmeric, 3/4 teaspoon Diamond Crystal Salt flakes, and 1/4 teaspoon ground black pepper. Cook for 5 to 7 minutes, tossing occasionally, until tender and glossy.

7. Stir 1 tablespoon lemon juice into the lentil stew. Spoon the berbere lentils into two shallow bowls, arrange the turmeric chard alongside, and serve hot.

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Ingredients

• Wild Caught Sea Scallops 10/20

  1 lb $15.99
• Baby Golden Beets Bunch

  1 bunch (about 12 oz) $1.99
• Fresh California Yellow Peach

  1 large peach $1.99
• Shallots

  2 tablespoons minced $3.99
• Fresh Organic Lemon

  1 lemon $1.29
• Raw hazelnuts

  1/4 cup, roughly chopped
• Unsalted butter

  3 tablespoons
• Extra-virgin olive oil

  2 tablespoons
• Pure maple syrup

  1 teaspoon
• Dried thyme

  1/2 teaspoon
• Diamond Crystal kosher salt flakes

  1/4 cup plus 2 1/4 teaspoons
• Freshly ground black pepper

  1/2 teaspoon
• Water

  8 cups
• Willamette Valley Vineyards Pinot Gris

  1 bottle $20.99

Instructions

1. Heat a grill to medium-high, about 450°F, then clean and oil the grates.

2. Trim and scrub 1 bunch baby golden beets. Bring 8 cups water and 1/4 cup Diamond Crystal kosher salt flakes to a boil in a covered saucepan. Add the beets and simmer until easily pierced with a paring knife, 18 to 22 minutes; the salted cooking water seasons them throughout.

3. While the beets cook, remove the side muscles from 1 pound sea scallops and pat them very dry. Season all over with 2 teaspoons Diamond Crystal kosher salt flakes and refrigerate uncovered for 15 minutes.

4. Halve and pit 1 large peach, then brush its cut sides with 1 teaspoon extra-virgin olive oil.

5. Melt 3 tablespoons unsalted butter in a small skillet over medium heat. Add 1/4 cup roughly chopped raw hazelnuts and cook, swirling frequently, until the butter smells nutty and its milk solids turn golden, 3 to 4 minutes. Remove from the heat and stir in:

   • 2 tablespoons minced shallot
   • Zest and 2 tablespoons juice from 1 lemon
   • 1 teaspoon pure maple syrup
   • 1/2 teaspoon dried thyme
   • 1/4 teaspoon Diamond Crystal kosher salt flakes
   • 1/4 teaspoon freshly ground black pepper

   Keep the brown-butter hazelnut sauce warm.

6. Drain the beets and let them cool for 5 minutes. Slip off their skins with paper towels, halve them, and toss with 2 teaspoons extra-virgin olive oil.

7. Grill the beets cut-side down and the peach cut-side down until marked, about 2 minutes. Turn and grill for 2 minutes more, then transfer both to a cutting board. Cut the peach into wedges.

8. Pat the seasoned scallops dry again, then coat them with 1 tablespoon extra-virgin olive oil and 1/4 teaspoon freshly ground black pepper. Grill without moving until well marked, 2 to 3 minutes; turn and cook for about 2 minutes more, pulling them at 120°F. Rest for 2 minutes.

9. Arrange the grilled beets and peach wedges on two plates, top with the scallops, and spoon the warm brown-butter hazelnut sauce over everything.

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